As I was rummaging through my pantry one lazy afternoon, I stumbled upon a few staples that sparked a delicious idea: why not create a batch of rich, chocolatey cookies with a healthy twist? That’s how these Atta Chocolate Almond Cookies on a pan were born. I wanted to craft a recipe that brings together the nutty goodness of whole wheat flour with the deep, satisfying flavor of cocoa, all while keeping it simple enough to whip up in a single bowl. The inclusion of almonds adds a delightful crunch.
But the true magic happens when these cookies are baked on the stovetop, YES STOVETOP, a technique that not only makes them accessible to everyone (no oven required!) but also fills the kitchen with a wonderful, warm aroma. They’re perfect for a cozy evening treat or a thoughtful homemade gift. Plus, the process of baking them on the stove makes it a fun and unique experience, perfect for those moments when you crave something sweet but don’t want to turn on the oven. So, grab your mixing bowl and let’s make some cookies that are as satisfying to bake as they are to eat.
WHAT YOU’LL LOVE ABOUT THEM
- Eggless
- No Oven required
- Chocolatey
INGREDIENTS USED IN ATTA CHOCOLATE COOKIES ON A PAN
Butter
Butter adds richness and flavor to the cookies. It also helps to create a tender texture by coating the flour’s proteins and preventing too much gluten formation. Softened butter is easier to cream with sugar, which helps to incorporate air into the dough, making the cookies light and slightly crisp. I use this salted butter for my recipes but you can use any.
Milk
Milk adds moisture to the dough, helping to bind the ingredients together. It also contributes to the cookies’ tenderness and helps in spreading the dough during baking. In a healthy cookie recipe, you might choose a lower-fat milk or a non-dairy alternative like almond or oat milk to reduce overall fat content. I use this milk for my recipes.
Sugar
Sugar not only sweetens the cookies but also contributes to their texture. As it melts during baking, it helps to create a slightly crisp edge. The creaming of sugar with butter also helps to incorporate air, giving the cookies a lighter texture.
Wholewheat Flour
Wholewheat flour provides the structure to the cookies. It has more fiber and nutrients compared to all-purpose flour, giving the cookies a denser texture and a slightly nutty flavor. It also absorbs more moisture, which can affect the cookie’s softness.
Cocoa Powder
Cocoa powder gives the cookies their chocolate flavor. It also acts as a dry ingredient, absorbing some moisture, which helps to balance the dough’s consistency. I have used this cocoa powder in my recipe.
Cornflour
Cornflour (cornstarch) helps to soften the texture of the cookies by reducing the protein content of the flour mixture. This results in a more tender, melt-in-the-mouth texture. It also helps to give the cookies a slightly crumbly and light consistency.
Baking Soda
Baking soda acts as a leavening agent, helping the cookies to rise and spread. It reacts with acidic components in the recipe, like the cocoa powder, to produce carbon dioxide, which lightens the dough and creates a tender crumb.
EQUIPMENT USED FOR MAKING ATTA CHOCOLATE COOKIES ON A PAN
This recipe comes together quickly and hardly needs any equipment.
Measuring Cups and Measuring Spoons. are an integral part of any baker’s kitchen and it’s very important to measure ingredients with precision.
A spatula and a whisk help to bring in the batter together. You will need a frying pan and a stand for the induction setup.
OTHER RELATED RECIPES FROM THE BLOG
TIPS TO MAKE ATTA CHOCOLATE COOKIES ON A PAN
- Ensure the butter is at room temperature before creaming with sugar. This will make it easier to mix and will help in achieving a light and fluffy texture.
- Opt for unsweetened cocoa powder for a rich chocolate flavour without added sugars.
- You can use low-fat dairy or dairy alternatives like almond milk or oat milk for a healthier cookie
- Allow the cookie to cool for a few minutes before digging in. This helps it set and improves the texture.
- Check the cookies around the 10-minute mark to ensure they are not burning. Cooking times may vary slightly based on the stove’s heat output and the thickness of the cookie dough.
- You can add other toppings or mix-ins like chocolate chips, dried fruit, or different nuts for added texture and flavour.
HOW TO BAKE IT IN THE OVEN
- Preheat oven at 180 degrees for 5-7 minutes
- Prepare a tray lined with parchment paper.
- Bake at 180 degrees for 12-15 mins or until the edges turn golden brown.
- ¼ cup butter, softened (55g)
- ¼ cup sugar
- ½ cup wholewheat flour
- ¼ baking soda
- 2 tbsp cocoa powder
- 1 tsp cornflour
- 2 tbsp milk
- Almonds, sliced in half
- Add butter and sugar in a bowl and combine really well till the mixture becomes pale and fluffy.
- Add in the flour, baking soda, cocoa powder, cornflour and milk.
- Combine to form a smooth and soft dough. Divide the dough into equal portions and roll into a smooth ball.
- Press the cookie dough from the centre and place half an almond in the centre. Place the cookies on a heat safe place lined with parched paper.
- For baking, set a pan on medium-low heat and place a small stand in the centre. Cover it with a lid and let it preheat for 5-10 mins.
- Once preheated, carefully place the cookie plate over the stand and cover again. Let it cook for 10-15 mins. Let it come to room temperature later.
If you like my Atta Chocolate Cookies On A Pan recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!
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